Roasted Pork from Svartskog glazed with raspberries and honey

Cut away the rind from the roast, and save for making crackling (see recipe below)
Leave the roast out in room temperature for an hour before cooking.
Cut little squares in the fat and rub with salt and pepper.
Shallow-fry the roast "fat-down" in a hot frying pan, before placing it in a oven-bake form.
Using a thermometer, cook at 150 degrees until temperature has reached 65-68 (for pink colour), approx. 2 hours – depending on thickness.
Glaze the roast halfway through the roasting.

Boil the rind for approximately 3 hours, until tender. Scrape the fat off the rind and dry rind in oven with door ajar for 20 hours until completely dry and hard. Fry the dried flakes of rind in tasteless oil at 220 degrees. The rind will become crackling in less than 30 seconds and is to be white – not golden from frying. Dry on a kitchen towel and sprinkle immediately with salt and pepper.

Mash from "almond potatos" (almond shaped potato variety popular in Norway – harvested in the autumn). Boil the peeled potatoes until soft, but without breaking. Mash them and add the cream. Bring to boil while stirring and season to taste with salt and pepper.

Sweet potato and Brussels sprouts. Boil the sweet potatoes in water with lemon juice for 5 minutes, keeping the original colour and making it zesty. Remove from water and fry in butter on medium heat until golden. Pour butter over the Brussels sprouts and add just before serving.
1,3 kg boneless roast of ham – ideally a free range, outdoor living pig
Salt and pepper
Oil or butter for cooking


2 tablespoons of honey
1 dl of apple juice
1,5 dl of unsweetened raspberries (or redcurrant/rowanberry jelly)
1 tablespoon of fine mustard
1 tablespoon of grainy mustard

Mash from "almond potatos" (almond shaped potato variety popular in Norway – harvested in the autumn):

800 grams of "almond potatos"
300 grams of cream

Sweet potato and Brussels sprouts:

500 grams of sweet potato, cleaned and washed
250 grams of Brussels sprouts – washed and ripped into leaves
50 grams of butter
2 table spoons of lemon juice

The recipe is from:
Gamle Tårnhuset restaurant
1410 Kolbotn
[email protected]

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